This low carb pumpkin mousse is a great alternative to pumpkin pie as a dessert and can be made in under 15 minutes.
This delicious and creamy pumpkin mousse dessert is quick and easy to make. It tastes like a light pumpkin cheesecake filling and is nice served with chocolate chips and whipped cream. You could even serve the mouse in layers in between whipped cream..yum!
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Although I used pumpkin spice from a jar you could easily make your own. A great blend for pumpkin spice is 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon all spice, 1/4 teaspoon cinnamon. Mix them up and voila! You have pumpkin spice! I’ve found that in my travels that a jar of pumpkin spice is not always readily available so it’s always good to have a good home blend mix as a back up. Plus, it gives you a good edge when guests enjoy this pumpkin mousse and you say “pumpkin spice from a jar? No, I make my own”. Or that’s possibly a way to lose friends!
This pumpkin mousse recipe is just so easy that you could happily play about with it too. Add some chopped peanut nuts perhaps? Or a swirl of cream or chocolate? I usually serve this pumpkin mouse with a scattering of low carb chocolate chips.
A low carb pumpkin cheesecake mousse that can be made in under 15 minutes.
- 8 oz Cream cheese
- 1 cup Pumpkin puree
- 1 cup Cream, heavy/whipping
- 1/4 cup Erythritol
- 1 teaspoon Pumpkin spice
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Using a blender, or a hand held one, mix the cream cheese and pumpkin until smooth.
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Add the remaining ingredients and blend until full combined.
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Place in a serving dish/glass and decorate to taste.
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Eat and enjoy!
Serves 4
Nutritional Info per serving: 258 Calories, 24g Fat, 4.5g Protein, 6.5g Total Carbs, 0.9g Fibre, 5.4g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
12 Comments
Peggy Landman
October 8, 2018 at 6:03 amOh dear.
I was so excited . Thought of serving this unusual desert this coming weekend.
So sorry to read the negative remarks. I’ll try it to test. Then i’ll rather comment.
Vivian
November 25, 2015 at 10:34 pmMade this and it was disgusting. Sorry but there is absolutely no sweetness to it whatsoever. Nothing like cheesecake and it is by far the nastiest thing I’ve ever tasted ever. Use pumpkin pie filling or something with sweetness the puree alone is awful. Sorry but I spent the money to make this and threw it in the trash immediately. I followed the recipe exactly. Im very sorry, not trying to be rude but I was very disappointed.
Angela Coleby
November 25, 2015 at 10:37 pmThat’s a shame you didn’t like it.
20 Pumpkin Recipes | Divalicious Recipes
September 23, 2015 at 10:15 am[…] Pumpkin mousse […]
julie
March 22, 2014 at 1:24 pmAny chance you know the nutritional breakdown? Mostly, the total carbs?
Divalicious
March 24, 2014 at 9:51 amHi Julie. The net carbs are 4g per portion. Hope you enjoy it!
Susan
November 26, 2013 at 4:53 pmno sweetener???
Divalicious
November 26, 2013 at 7:09 pmNo, I found the pumpkin puree and cream cheese sweet enough. Feel free to add a dash of sweetner if you want to though!
A Table in the Sun
November 25, 2013 at 3:38 amSounds lovely. There is always room for one more pumpkin dessert.
Divalicious
November 25, 2013 at 7:25 pmLOL! So very true!
Pat
November 24, 2013 at 10:16 pmSo is that supposed to be a 1 cup of heavy cream?
Divalicious
November 25, 2013 at 7:24 pmYes Pat. We call it double cream, it is referred to as heavy cream. Creamy goodness either way!